Lentil (Dhal / Paruppu) Curry (Kerala Style)

Lentil (Dhal / Paruppu) Curry (Kerala Style)

My Mother's recipe

Basic Ingredients:

Split Yellow Lentils (Moon Dhal or Siru Paruppu) – 500 gms

Garlic (optional) – 6-8 cloves

Shallots –7-8 nos - roughly chopped

Turmeric Powder -  1 tablespoon

Ingredients for the Masala:

Freshly grated coconut – 1 cup

Cumin Seeds (Jeera) – 1 tablespoon

Green Chillies – 5-6 nos or as per taste

Ginger – 1 inch piece

Ingredients for Seasoning:

Ghee – 2-3 tablespoons

Oil – 2-3 tablespoons (can be coconut oil or any other vegetable oil)

Mustard Seeds – 1 teaspoon

Dry Red Chillies – 3-4 nos

Asafoetida (powdered) – 1 teaspoon

Onion – 1 Medium sized – Finely Diced

Curry Leaves – 12-15 numbers

Salt – as per taste 

Method:

Dry roast the lentils lightly and then wash it thoroughly.

Soak the roasted lentils for atleast 2-3 hours.

In a pressure cooker, add the dhal, the garlic, turmeric powder and roughly chopped shallots and cook till done (Should be cooked in three whistles.)

Grind all the ingredients for the masala into a fine and thick paste.

Once the lentil is cooked, mash it well with a masher or a big spoon. (You can also grind in the mixer)

To the mashed lentil, add the ground masala paste and mix well. Add two to three cups of water and salt.

Place the lentil curry back on the stove and let it cook in medium flame till the raw smell is gone and the curry thickens slightly.

Add the ghee and mix well. Remove the lentil from the stove.

In a small pan – heat the oil and add in the mustard seeds. Once the seeds splutter, add the curry leaves and the red chillies. Then add the finely chopped onion.

Saute till the onion is brown and then add the entire mixture to the lentil curry. Close it with a lid and let it remain still for 5-10 minutes.

After about 10 minutes open and mix everything well.

This can be served with steamed rice or rotis or any flat bread.

Additional Tip:

Plain hot rice, lentil curry with ghee and fried pappadam or appalam  is a fantastic combination for lunch.